Middle-Eastern Lamb Fillet with Tabbouleh

Succulent lamb served marinated in a spiced yoghurt marinade and fresh tabbouleh.

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0.0 min
In a bowl, mix together the yoghurt, half of the zataar and half of the sumac.
2.0 min
Peel and finely chop the garlic. Add the garlic to the yoghurt mixture.
3.0 min
Marinade the lamb in the yoghurt.
5.0 min
Halve and juice the lemon.
6.5 min
Chop the parsley, mint and lettuce.
9.0 min
Halve the red and yellow cherry tomatoes.
11.5 min
Peel and finely chop the red onion.
13.0 min
In a bowl, mix together the lemon juice, remaining zataar and sumac. Mix with 2/3 of the olive oil and season with salt and pepper.
15.0 min
In a bowl, mix the cherry tomatoes, mint, parsley and lettuce.
16.5 min
Bring water to the boil (120 ml per person).
20.0 min
Add the quinoa, lower the heat and allow to simmer for 10 minutes or until cooked.
21.0 min
Heat the remaining oil in a frying pan.
22.0 min
When hot, add the lamb and cook on all sides until browned and cooked to your liking.
29.0 min
Remove the lamb from the heat when cooked (slightly pink in the centre), set aside to rest.
30.0 min
Drain the quinoa and toss in the salad.
31.0 min
Distribute the salad among serving plates.
32.0 min
Drizzle with the lemon dressing and season with salt and pepper, to taste.
33.0 min
Slice the lamb and arrange atop the salad.